Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe

Introduction

Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful dish that brings together spicy Cajun seasoning and a rich, creamy sauce with sweet, fresh corn. This satisfying meal offers tender chicken breast in a luscious sauce, perfect for adding a bit of zest to your weeknight dinners.

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• Kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 4 ears corn, kernels removed from the cob
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup canned coconut milk, cream, or whole milk
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/4-1/2 teaspoon cayenne pepper (use more or less to taste)
• 1/2 cup fresh basil
• Lemon wedges, for serving

Instructions

1. Step 1: Place the beaten egg and flour in separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge each piece of chicken first in the egg, then coat thoroughly in flour. Set aside on a plate.
2. Step 2: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil shimmers, add the chicken. Cook for about 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. Step 3: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Stir in the corn kernels, garlic, and fresh thyme. Cook for about 5 minutes, stirring occasionally, until the corn is golden and fragrant.
4. Step 4: Lower the heat to medium-low and pour in the white wine. Let it simmer for 2 to 3 minutes to reduce slightly. Stir in the milk or cream, onion powder, smoked paprika, chili powder, and cayenne pepper. Season with salt and pepper to taste.
5. Step 5: Return the chicken to the skillet, nestling it into the sauce. Simmer for 5 minutes until the chicken is cooked through and the sauce thickens a bit. Remove from heat.
6. Step 6: Serve the chicken topped with fresh thyme, basil, and a squeeze of lemon juice for brightness. Enjoy immediately.

Tips & Variations

• For a dairy-free version, use coconut milk and substitute butter with olive oil or a plant-based alternative.
• If fresh corn is not available, frozen corn kernels can be used, just reduce cooking time slightly.
• Adjust the cayenne pepper to control the heat level—start with less if you prefer mild spice.
• Serve with steamed rice or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the sauce, adding a splash of milk or water if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but make sure the chicken is fully thawed and patted dry before dredging to ensure a good sear.

What can I substitute for white wine?

If you prefer not to use wine, replace it with chicken broth or extra milk. This will still provide moisture and flavor without the alcohol.

Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe

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4.5 from 325 reviews

Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful, spicy, and creamy dish featuring tender chicken breast cutlets coated in a Cajun-spiced flour mixture, pan-fried to golden perfection, and served with a rich, creamy sauce combined with sweet herby corn. This dish blends smoky paprika, chili, and cayenne spices with fresh herbs and a touch of white wine, making it an ideal hearty dinner with bold Southern-inspired flavors.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Cajun

Ingredients

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Chicken and Coating

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• Kosher salt and black pepper, to taste

Cooking Fats

• 3 tablespoons extra virgin olive oil
• 2 tablespoons salted butter

Herby Corn

• 4 ears corn, kernels removed from the cob
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves

Sauce

• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup canned coconut milk, cream, or whole milk
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/4–1/2 teaspoon cayenne pepper (adjust to taste)
• Kosher salt and black pepper, to taste

Garnish

• 1/2 cup fresh basil
• Lemon wedges, for serving

Instructions

1. Prepare the chicken: Place the beaten egg and flour separately in shallow bowls. Season the chicken breast cutlets with kosher salt and black pepper. Dip each chicken piece into the egg, coating both sides, then dredge through the flour, coating evenly. Place the coated chicken on a plate ready for cooking.
2. Cook the chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil shimmers, add the coated chicken. Cook the chicken for about 5 minutes on each side, or until both sides are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the corn mixture: In the same skillet, add the remaining 1 tablespoon olive oil, 1 tablespoon butter, the corn kernels, minced garlic, and fresh thyme leaves. Cook for about 5 minutes, stirring occasionally until the corn is golden and fragrant.
4. Make the sauce and finish cooking: Reduce the heat to medium-low. Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season with salt and pepper to taste. Return the chicken to the skillet, nestling it into the sauce. Let everything simmer together for another 5 minutes, or until the chicken is fully cooked and the sauce thickens slightly. Then remove from heat.
5. Serve: Plate the chicken and spoon the creamy Cajun sauce and herby corn over the top. Garnish generously with fresh basil leaves and a squeeze of lemon juice for brightness. Serve immediately and enjoy.

Notes

• For a gluten-free version, use gluten-free flour instead of all-purpose flour.
• Adjust the cayenne pepper to modify the spiciness of the dish.
• White wine can be substituted with chicken broth if preferred.
• Coconut milk adds a subtle sweetness and richness; whole milk or cream can be used alternatively.
• Ensure chicken breasts are pounded or sliced to uniform thickness for even cooking.
• Serve with crusty bread or over rice to soak up the delicious sauce.

Keywords: Cajun chicken, creamy chicken, skillet chicken, herby corn, spicy chicken recipe, easy dinner, southern cooking